Grain-free energy bars, ACD-Phase 1

 

Best buds, Misha and Bailey, wish you a healthy New Year!

The holidays are all about decadence. Then, suddenly poof, it's Jan. 1, and time to make resolutions; time to lose weight; time to change your life. The ads are filled with exercise equipment, diet products and healthy foods. I guess it's all about a chance to start over or at least, improve on things a bit. How about you? What are your plans for the New Year?

Grain-free carob energy bars for ACD-Phase 1

I will continue my anti-candida journey in 2013 with an emphasis on finding ways to add more carob or chocolate to my diet. Just kidding! I do have other priorities but eating more carob, until I can eat chocolate again, ranks pretty high. So without further adieu, here is my latest carob (also can be chocolate) breakfast or snack favorite. It was inspired by recipes from http://www.dietdessertndogs.com/ and is actually a combination of the No-Bake Snackin' Orbs and Carob Fudge with some alterations. Thanks, Ricki, for helping to add to my ACD-Phase 1 carob recipes.

Grain-free Carob Energy Bars
(suitable for ACD-Phase 1)

Here's what you need for the bars:

2 T. coconut flour
1/2 cup rice protein (I used SunWarrior Vanilla)
3 T. carob powder (or use cacao powder if appropriate)
stevia to taste (I used combination of powdered stevia and liquid vanilla stevia drops)
2 T. ground flax
2 T. chia seed
1/2 cup pumpkin or sunflower seeds
1/4 cup unsweetened shredded coconut
1/2 cup sunbutter (or other seed or nut butter of choice)
2 T. coconut oil
3/4 cup coconut milk or other milk alternative

Here's what you need for the carob (or chocolate) fudge topping:

1/2 cup carob powder
1/4 cup coconut oil
2 T. tahini
3 T. sunbutter
pinch of sea salt
stevia powdered or liquid to taste (I used combination of powdered stevia and vanilla stevia drops)
optional: 2 T. vegetable glycerin of food grade


Here's what you do:

Grind up the seeds. In a medium saucepan, melt the seed butter and coconut oil over low heat. Remove from heat and stir in the coconut milk and liquid stevia if using. Then, mix in the dry ingredients. Pat the dough into an  8 X 8-inch square baking pan. Place in the fridge to firm it up.

In the meantime, make the fudge topping in a small saucepan. Add the carob, coconut oil, tahini, sunbutter and sea salt. Heat over medium heat until melted and combined. Remove from the heat and stir in the stevia and optional glycerin.

Spread the fudge topping evenly over the firmed-up dough. Return to the fridge. Once firmed up, cut into bars. These bars are great for breakfast or snacking. Enjoy!

I've been peeking and those bars look good!